Chana Masala (Chickpea Curry) with Cucumber Raita

Chana Masala (Chickpea Curry) with Cucumber Raita

Chana Masala (Chickpea Curry) with Cucumber Raita

Chana Masala (Chickpea Curry) with Cucumber Raita recipe, bought to you by MiNDFOOD.

Serves 4 (Gluten free)

Raita

200g natural yoghurt

½ Lebanese cucumber, seeds removed, finely chopped

2 tbsp chopped fresh mint leaves

½ tsp ground cumin

Curry

2 tbsp oil

2 tsp cumin seeds

1 onion, chopped

2 garlic cloves, minced

1 tsp grated ginger

½ tsp dried chilli flakes

1 tsp garam masala

½ tsp turmeric

1 tsp ground coriander seed

2 x 400g cans chickpeas, rinsed, drained

2 x 400g cans diced tomatoes

½ tsp salt

cooked basmati rice

1 bunch coriander leaves, chopped

1 lemon, cut into wedges, to serve

To make raita place yoghurt, cucumber, mint and cumin in a small bowl and stir to combine. Refrigerate until needed.

Heat oil in a large pan over a medium-high heat. Add cumin seeds and cook until they pop. Add onion and cook until translucent. Add garlic, ginger, chilli, garam masala, turmeric and ground coriander and cook, stirring, for 1-2 minutes.

Add chickpeas and stir, covering chickpeas in the spices. Add tomatoes and salt, stir and bring to a gentle boil. Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally.

Serve on rice topped with chopped coriander leaves, lemon wedges and a dollop of cucumber raita.